Best Kabocha Squash Cake With Brown Sugar Cream Recipes

KABOCHA SQUASH MASCARPONE CHEESECAKE

Steps:

• For the squash filling: Preheat the oven to 350 degrees F.
• Scoop out the seeds and guts from the squash. Cut the squash into thirds and rub each section with olive oil. Place the oiled sections on a baking sheet and transfer to the oven.
• Bake the squash for 1 hour, rotating the tray and turning over the squash about halfway
• through the cooking time. When done, the squash should be fork tender-a fork should slide in and out easily. Let the squash cool.
• While the squash is roasting, prepare the crust: In a large bowl combine the gingersnap crumbs, brown sugar, cinnamon, salt, and melted butter. Stir well to combine. Press the crust onto the bottom and sides of a 9-inch springform pan. Reserve in the fridge.
• When the squash is cool enough to handle, remove and discard the skin and puree the flesh in the food processor until smooth. Add the cinnamon, allspice, nutmeg, and ginger and pulse to combine.
• In a large mixing bowl combine the mascarpone, brown sugar, and vanilla and beat with a hand mixer until combined. Beat in the squash mixture along with the condensed milk. Beat in the eggs 1 at a time until combined and whisk in the bourbon.
• Pour the batter into the prepared crust and bake for 55 to 60 minutes or until set in the middle, rotating the pan halfway during the baking time. If the top of the cheesecake starts to brown, tent it with aluminum foil. Remove the cheesecake from the oven and let cool completely before serving. This will be good today-and even better tomorrow.

MAPLE-ROASTED KABOCHA SQUASH

Steps:

• Preheat the oven to 425 degrees F and line 2 rimmed baking sheets with parchment.
• Whisk together the brown sugar, maple syrup, butter, chili powder, cayenne and 2 teaspoons salt in a large bowl to combine.
• Cut the squash in half and trim and discard both ends. Using a spoon, remove the seeds and discard. Place the squash cut-side down and slice crosswise into 1/2-inch-thick wedges.
• Toss the squash with the maple syrup mixture to coat evenly. Arrange the squash in a single layer on the prepared baking sheets, reserving the excess maple syrup mixture. Roast, flipping the squash and rotating the baking sheets top to bottom halfway through, until golden brown and tender, 24 to 26 minutes. While still hot, loosen the squash with a metal spatula from the baking sheets and flip to avoid sticking. Brush the squash with the reserved maple syrup mixture and transfer to a serving dish. Serve warm or at room temperature.

KABOCHA SQUASH CAKE

Steps:

• Cut off hard part from top and bottom of Kobocha then cut into 3 to 4 wedges. Scoop out the seeds and cut into chunks.
• Steam in steamer, covered, for 15 minutes over med heat then use a chopstick and see if it can be pushed into center easily. Remove and leave covered for 5 minutes.
• Remove skin. Mash flesh and push thru sieve or process in food processor. Transfer to mixing bowl and add rest of ingredients. Mix well.
• Roll out makisu sushi mat as if you were making sushi. Wet muslin slighly and lay on mat. Spread mix on evenly. Hold nearest end and tightly roll up to other end. Close both other ends by rolling up or folding over muslin.
• Put roll in steamer for 5 minutes. Remove from heat and let rest 5 more minutes.
• Open the makisu when roll has cooled. Cut into 1 inch thick slices and serve cold on plates with thinly sliced nashi and kaki if desired.

KABOCHA SQUASH CAKE WITH BROWN SUGAR CREAM

Steps:

• For brown sugar cream:
• Place 1 tablespoon water in cup. Sprinkle gelatin over. Let stand 10 minutes to soften.
• Stir cream and sugar in medium saucepan over medium heat until sugar dissolves. Add egg whites and whisk until mixture thickens, about 12 minutes (do not boil). Add gelatin mixture; whisk until dissolved. Strain into large clean bowl. Chill until cold. Cover and chill overnight.
• For cakes:
• Combine squash and milk in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat. Partially cover, reduce heat to medium-low, and simmer until squash is very tender, about 20 minutes. Remove vanilla bean. Drain squash. Place in processor and blend until smooth. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Preheat oven to 375°F. Spray six 3/4cup ramekins with nonstick spray. Place 1/2 cup squash puree in large bowl (reserve remaining puree for another use). Add sugar, oil, beer, and egg to puree and beat to blend. Sift flour, cinnamon, baking soda, and salt over; beat to blend. Divide batter among prepared ramekins.
• Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in ramekins. Turn out onto plates. Beat brown sugar cream to firm peaks; spoon alongside cakes.